Up North Venison Stew - MI Coop Kitchen

Ingredients

• 2 pounds venison, cubed
• 1/4 cup butter
• 2 cups sliced celery
• 1 large onion, chopped
• 1 med green pepper, chopped
• 2 tomatoes, cut up
• 3 medium potatoes, cut up
• 1/4 teaspoon Italian seasoning
• 3 tablespoons brown sugar
• 1 teaspoon white vinegar
• 3 beef bouillon cubes
• 10 ounces spaghetti sauce
• 2 cups water
• 2 tablespoons chopped parsley
• Brown venison in butter (dutch oven or large pot) over medium heat.
• Add remaining ingredients, mix, cover and simmer on low heat for 2-3 hours.
• Enjoy hot!
• Main Dishes